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Selai Nanas (Pineapple Jam)
Posting Date: 05/11/18
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Selai Nanas (Pineapple Jam) is one of the popular jams in Indonesia. The other two are Selai Strawberry (Strawberry Jam) and Selai Srikaya (Coconut Egg Jam). Selai in Indonesian language means jam. Growing up, my mom would sometimes make the jam herself instead of buying it. When she saw a lot of ripe pineapple in the market, she would then buy them and make them into jam. Homemade pineapple jam tastes better than the store bought one. You can taste fresh pineapple and no preservatives.
In Indonesia, pineapple jam is used on bread for breakfast or in Kue Nastar Nanas (Pineapple Tarts). Since I wanted to make kue nastar nanas and couldn't find pineapple jam in the store, I started making it myself.
The recipe is very easy. You will just need 4 ingredients. Make sure you use ripe pineapple.
The recipe makes less than 8 oz of pineapple jam.
Ingredients:
- 1 ripe pineapple, peeled and diced
- 100 grams sugar or to taste
- 1 cinnamon stick
- pinch of salt
Methods:
- You can either use a blender or grater to grate the pineapple. If you use a blender, dice the pineapple into smaller pieces. Place diced pineapple in a blender. Pulse it until it becomes slightly smooth and doesn't have big chunk. However, make sure you don't process it too much that it becomes too watery. Alternatively, you can use a grater to grate the pineapple. If you use a grater, don't dice it because it will make it hard for you to hold it. Cut the pineapple into the size that will make it easier for you to hold it while grating it. Grate the pineapple.
- Place the pineapple, sugar, salt, and cinnamon stick in a sauce pan. Cook it over medium high heat until it is boiling. Make sure you stir it with wooden spoon during cooking. Once boiling, reduce the heat to medium low heat. Taste it and add more sugar if needed. Continue cooking until all the liquid has evaporated and it has become thickened to the consistency you prefer. I prefer not to be too dry, especially if I am making it for Kue Nastar (Pineapple Tarts) filling. Make sure you stir it constantly during cooking so that the bottom will not burn. Remove from the heat and let it cool down.
- Once the jam has cooled down, place it in a jar and store it in the fridge. It could last about 3-4 weeks in the fridge.
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